Using a stiff brush, thoroughly scrub
the ham. Place in a large pot; cover with water and soak for 12 to
24 hours, changing water several times; drain. Cover ham with fresh
water and bring to a boil. Reduce heat and simmer for 20 to 25
minutes per pound. Ham is done when flat (pelvic) bone moves easily.
Lift the ham from the pan. When ham is cool enough to handle, remove
the rind with a sharp knife, leaving 1/4 inch thick layer of fat.
Score the ham at 1 inch intervals. Spread with peach preserves and
dot with pecan halves. Bake ham in a 400 degree oven about 20
minutes or until the glaze browns.

Transfer ham to a serving platter and cool to room temperature. To
serve, cut ham into paper-thin slices.